I make a batch of this and it lasts me for my lunches for the week. Tasty healthy and quick. Nice served hot or cold.
Start by making a tin foil parcel and place the chicken breasts inside. Add any flavours you want to infuse at this stage. I drizzled some olive oil, white wine, salt/pepper, sprigs of fresh thyme, and slices of lemon. Fold the parcel up tight so that flavours are kept in, and bake on a pre heated oven about 170* for 25mins.
Meanwhile rinse the quinoa through a sieve, add to a saucepan of boiling chicken stock. Simmer for about 20mins, the stock will become absorbed by the quinoa. Start with a little and add water when it becomes dry.
In the last 5mins of cooking the quinoa add any vegetables you have to hand. Such as curly kale, spinach, tomatoes… Stir in.
A meal ready in 40mins – I like using quinoa it is naturally gluten free, versatile and a complete protein.
Sometimes I think I eat a little too much red meat, so it’s nice to find a simple tasty recipe using pork that takes about an hour from start to finish.
I used a pack of diced Hinton Marsh Farm Pork, if we didn’t have this available at our markets you could use leg or shoulder steak and slice this instead.
I loosely followed the good food recipe below:
1. Start by rolling the diced pork in seasoned flour, and fry off in batches.
2. Fry the onions on a medium to low heat until see through, then add slices of red skinned apples, cook until the apples have turned golden, I added fresh rosemary too.
3. Start to boil up some brown rice.
4. Add warm chicken stock to the apples and pork, stir in some whole grain mustard and bay leaves. Add some brown sugar.
5. Mix and allow to simmer while the rice cooks.
6. Steam some greens for 5mins then serve – delicious!
The sweetness of the apples and the sugar added to the stock makes a sweet tasty meal.
A one bake wonder – a perfect recipe for Hinton Marsh Sauasges!
Saw this recipe in the ‘You’ magazine and tried it out with some Hinton Marsh Farm free-range pork sausages.
It truely is so simple, easy and delicious!
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp chopped thyme leaves
- 500g (1lb 2oz) baby new potatoes, unpeeled and halved
- 12 sausages, pricked with a fork
- 200ml (7fl oz) white wine
- salt and freshly ground black pepper
1 Preheat the oven to 220C/200C fan/gas 7.
2 Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.
3 Roast for 30-35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.
@ Hinton Marsh Farm we offer a selection of flavours and meat in our sausage range, sometimes lamb or beef and always pork – you can follow us on facebook – search for ‘Hinton Marsh Farm’ and you can be kept up to date with farmers markets and specials!
I recently bought a bamboo steamer. I love Chinese food and from my experiences travelling through Hong Kong I wanted to start exploring this way of cooking.
It’s a very healthy way to cook fish, dumplings or vegetables.
Fill a saucepan with a few inches of water and once boiling place your bamboo steamer perfectly on the top. (Or place inside the saucepan and put the lid – but be sure you keep the water level topped up)
Line the bamboo steamer with some greaseproof water and steam away!
For my first attempt I had some salmon fillets which I marinaded in lime juice, chilli, garlic and dill overnight. I placed the fillets in the steamer for about 10mins – it tasted delicious and the steaming made it so tender.
I like the idea that you stack the steamers and can have lots of things going on at once!
Great fun and healthy.